Garidomakaronada is one of those dishes that instantly brings the Greek seaside to the table.
It is unfussy, aromatic, and deeply connected to the idea of eating well with simple ingredients.
In Greece, it is often cooked year‑round, adapting naturally to the seasons.
In winter, when ripe tomatoes are scarce, passata is a sensible and traditional choice, producing a rich sauce without sacrificing flavour.
This version is built around good-quality prawns, whole wheat spaghetti, and a splash of ouzo instead of wine.
The ouzo adds a subtle aniseed note that pairs beautifully with seafood, echoing the flavours of many coastal Greek tavernas.
No cheese is added, allowing the sweetness of the prawns and the tomato sauce to stand on their own.
Garidomakaronada (γαριδομακαρονάδα) pronounced: gha-ree-dho-mah-kah-ro-NAH-dha (the stress falls on NAH), simply means prawn pasta in Greek.
The word comes from garída (prawn) and makarónia (pasta), describing a classic dish of pasta cooked with prawns, usually in a tomato-based sauce.
The key to a memorable garidomakaronada is restraint.
The sauce should support the prawns, not overpower them, and the prawns themselves must be cooked briefly so they remain tender and juicy.
Making a quick stock from the shells adds depth and makes the dish taste far more elaborate than it actually is.
How to clean prawns
Fresh prawns are easy to prepare at home and well worth the small effort, especially as the shells can be used to make a quick stock.
The head is twisted off and set aside, along with the shells.
The shell is peeled away from the body, leaving the tail on or removing it, depending on preference.
Using a small sharp knife, a shallow cut is made along the back of the prawn to expose the dark vein.
The vein is gently pulled out and discarded.
The prawn is then rinsed briefly under cold running water and patted dry.
Once cleaned, the prawns are ready to use, while the heads and shells can be simmered to make a fragrant seafood stock.
Garidomakaronada With Ouzo And Whole Wheat Spaghetti
A classic Greek garidomakaronada made with prawns, whole wheat spaghetti, tomato passata and ouzo. A simple, flavourful seafood pasta inspired by Greek seaside tavernas, perfect for winter cooking.
Ingredients
- 1 kilo large prawns with the shell, which yields 600 grams large raw prawns (without the shells)
- 350 grams spaghetti or linguine
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon tomato paste 40 ml ouzo
- ½ teaspoon chilli flakes (optional)
- 1 teaspoon sea salt & freshly ground black pepper
- 250 grams passata
- 2 cups prawn stock
- A handful of fresh parsley, finely chopped
Instructions
- Peel the prawns, keeping the heads and shells. Set aside.
- Boil the shells and heads for a few 10 minutes, skimming any
froth on top. Strain and keep the stock. - In a non-stick frying pan, heat the olive oil.
- Sauté the onion until soft.
- Add the garlic and stir briefly, just until fragrant.
- Add the tomato paste, as well as the spices and mix for a few seconds.
- Deglaze with the ouzo and let the alcohol evaporate.
- Add the passata (or fresh tomatoes and sugar, if using).
- Pour the prawn stock for extra depth (or water).
- Simmer for 10–15 minutes until the sauce thickens.
- When the sauce is ready, boil the prawns for 2–3 minutes only – just until pink and tender. Overcooking ruins them.
- Add the prawns to the sauce and mix.
- Meanwhile, cook the pasta in well-salted water until al dente, following the package instructions.
- Toss the pasta directly into the sauce, add a splash of pasta water, if necessary, and mix gently.
- Serve immediately with some finely chopped parsley and freshly ground pepper.
Notes
If you don’t have ouzo you can substitute with 100 ml white dry wine.
During summer, you can use 400 grams grated fresh tomatoes along with ½ teaspoon sugar.
If you like, you can add some crumbled feta or grated kefalotyri on top, for serving
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 458Total Fat 18gSaturated Fat 3gUnsaturated Fat 15gCholesterol 312mgSodium 1409mgCarbohydrates 33gFiber 2gSugar 2gProtein 39g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
